Seng Kee Loh Shue Fun@Petaling Street

Demona: One of our managers guided us to Seng Kee, at Petaling Street for dinner. We had just completed our badminton practice. According to this food venturer manager of mine, Seng Kee is famous for its claypot Lou Shue Fun. We were terribly exhausted and hungry but we had to brace through the terrible jam passing by the Pudu bus station to get into this place. Thus, our minds were set with high expectations towards our coming dinner since we had to go through so much hassle getting there.

We left the food ordering to him. The pict above showed the hokkien mee (for 1 pax portion). Though it was quite oily, with the mee fried along with chunks of pork fat (This ingredient is a must!), squids, pork slices and vegetables, the taste turned out pretty good. Somehow, it had a nice burnt aroma to it. I could not figure out on how the chef managed to incorporate the unique smell in it. But of course, hokkien mee is a NO-NO without a kick-ass spicy sambal paste (Being a chilli gobbler, I am bias to this). I remembered finishing the whole cup of sambal paste, as well as the leftovers from my colleagues.

Demona: The shop’s “JIU PHAI” (trademark) dish. The claypot Lou Shue Fun (for 3 pax). All of us were sitting on the tip of our stools, anxiously waiting to have the first taste of it. After the shue fun was properly stirred to mix the egg and other ingredients well, each of us took a bit from the claypot and started eating.

Much of the excitement immediately mellowed down. The shue fun was too dry. In fact, some of the shue fun strips had burnt marks on them. The chef did not put enough sauce on it to make sure they did not get burnt. Needless to say, the shredded pork meat also ended up being dry. Although there were five of us here (and this was a 3 pax portion,) we could not finish eating it. Almost half of its content was left behind.

We ordered a plate of potato leaves vegetable fried with garlic and dried shrimps as well. I have always liked potato leaves, thus I enjoyed the dish. The vegetable was a little bit too oily though. Nevertheless, this dish still gave us a bigger satisfaction than the famous lou shue fun. I apologise, this pict is missing because my colleague had missed out this shot during dinner. (YES, I’m still using my colleagues’s handphone camera to take goodie woodie foodie picts because Dogma’s camera is still broken).

Demona: This dish was the garlic roast pork yee mee (for 3 pax portion). This (SLURPS!) was delicious! The roast pork meat was well coated with a sticky sauce, filled with small bits of chopped aromatic stir fried garlic and they were dressed on top of the yee mee. All of us were busy digging for “gold” (the roast pork meat). However, I personally think that the garlic roast pork yellow mee which I ate in Mama’s Kitchen (TTDI) still bags the trophy, compared to this dish. We licked this dish clean, well, my colleague licked it clean of course, MM SI WA.

Verdict: My mind could have influenced my verdict a little bit here (was extremely hungry at that moment, and as everyone knows when one is hungry, any food will be a notch higher in terms of its tastiness).

The garlic roast pork mee is definitely one dish you should order the next time you drop by for a meal here.
I would give the lou shue fun another try the next time around, maybe by then, the chef will be in a better mood and its taste may take a full 360 turn.
Although the hokkien mee was tasty, I had tried better versions of it in other places.
The meal cost us RM 9 each, inclusive of a drink. I thought that the price was pretty alright for KL pricing as we had quite a variety of dishes to eat. The only problem which I had noticed was the limited flexibility which we had for parking. You only have three choices, park in the parking lot opposite the restaurant, which cost you RM 6 for 2 hours, or park illegally by the yellow line, or take a LRT to the nearest stop and walk over.

Meng Kee Char Siew Kai Fan@Tengkat Tong Shin

Demona: I finally got a chance to try out the FAMOUS char siew rice located at Tengkat Tong Shin, one that so, so many sources had recommended to me. Apparently, their char siew meat is to die for. Always sold out quickly, customers who want to “tapao” more char siew meat will have to place an order in advance, and not to mention, it’s “strategic” location, where you have no where else to park at the busy stretch but the parking lot across the stall for a flat rate of RM 6, or illegally, along the yellow line. The owner is famous for his blunt, you-take-it-or-leave-it arrogant manner and his famous char siew comes with a sparkly price tag.

Demona: We ordered some “Pak Cham Kai” (Steamed chicken meat) as well. This dish was a total let down. The meat barely had any taste, as you could only taste the oil and soya sauce soaked on them. Besides that, most of them were coated with a lot of chicken fat.

Verdict: This was a pict of the full plate of char siew and steamed chicken meat with buttered rice and soup, cooked with the pig’s internal organs and its meat. The soup was pretty tasty.

We each paid RM 8 for our lunch meal. Pretty expensive for the little amount of meat that we got. The portion was definitely not fit for 2, more like for 1 with a slightly bigger than normal appetite. We were left still feeling a little hungry. It was a major regret ordering the steamed chicken. The char siew meat was good, but it would not be my prime choice (I’m a lean meater). Though it was not the best food I had tasted, I was left feeling satisfied as I finally got a chance to experience the oh-so-famous-and-highly-recommended char siew fan.